谷物组分益生效应及在功能性食品中应用

谷物中一些难消化物质在消化道内可作为有益菌生长和发酵的底物,根据这些特点可开发具有益生效应谷物功能性食品,该文就此进行相关综述。     

The Beneficial Use of Cereal and Cereal Components in Probiotic Foods

Cereals and cereal components can be used as fermentation substrates for probiotic organisms imparting prebiotic effects. Consumer interest in healthy functional foods has resulted in the need for food products with versatile health-benefiting properties. The conventional choice for probiotic food applications has been dairy-based products, but whole grain-based probiotic functional foods have debuted in Japan and Europe. In the US, pro- and prebiotics are mainly marketed as dietary supplements, but are moving towards inclusion in the diet as mainstream foods. Cereal constituents, such as wheat bran-based ingredients fermented with probiotics, would enhance consumer health with the benefits of probiotics, bran fiber, and healthful bioactive components.     

Sensory Analysis: Relevance for Prebiotic,Probiotic, and Synbiotic Product Development

Abstract: Sensory analysis represents a decisive step during the various stages of food product development. For probiotic, prebiotic, and synbiotic foods, which have shown continuous and significant consumption in the functional food category, the choice of an appropriate technique allows obtaining relevant sensory information that contributes to consumer acceptance. This review focuses on the importance of sensory analytical techniques in prebiotic and probiotic food product development. Examples of the most known sensory methodologies applied to these important functional foods are presented, as well as some considerations about consumer attitudes that can influence acceptance of these products. Moreover, applications of such techniques on functional product evaluation are provided.     

Importance of food in probiotic efficacy

Foods are carriers for the delivery of probiotics to the human body. In addition, foods help to buffer the probiotic through the gastrointestinal tract, regulate their colonization and contain other functional ingredients, such as bioactive components, which may interact with probiotics to alter their functionality and efficacy. The growth and survival of probiotics during gastric transit is affected by the physico-chemical properties of food carriers. Gastric acid, juices and bile tolerance, adherence to gastrointestinal epithelium and the acid production of probiotics are also affected by the food ingredients used in probiotic delivery. Same probiotic strains could vary in functional and technological properties in the presence of different food ingredients. Prebiotic food ingredients encourage the growth of probiotic bacteria. The appropriate combination of prebiotics and probiotics manifest higher potential for a synergistic effect. Originally, probiotic delivery was consistently associated with foods, particularly dairy foods. But nowadays, there is an increasing trend toward using probiotics in different food systems despite its original sources and even as nutraceuticals, such as in capsules. This changing trend in delivering probiotics may lead to a reduction in functional efficacy due to the exclusion of the potential synergistic effect of the food. Thus, selection of suitable food systems to deliver probiotics is a vital factor that should be considered in developing functional probiotic foods. This review focuses on information related to the effect of processed food products on functional efficacy of probiotics.     

谷物蛋白的组成特点及分离方法研究现状

谷物是优质蛋白和生物活性物质的来源, 其水解产物可以作为植物蛋白提供体和有益活性成分替代物。谷物蛋白在蛋白领域一直是国内外学者的研究热点及重点, 尤其是小麦、水稻、玉米等大宗谷物提供了大量优质的植物蛋白, 其他广泛的小宗谷物品种也提供了优质并具有不同功能特性的蛋白质。本文对几种常见的谷物蛋白的分级及分离方法、常见谷物蛋白的结构与功能特性、谷物蛋白的使用价值及开发前景进行了综合阐述, 以期为谷类蛋白质的进一步研究提供参考。     

Impact of whole cereals and processing on type 2 diabetes mellitus: a review

Abstract

The prevalence of type 2 diabetes mellitus (T2DM) has been increasing throughout the world. The cereals, as the high carbohydrate food and dominant portion of diet, have crucial impacts on glycemic control, especially for T2DM. Both components in whole cereals and processing are closely related to their glycemic response. The consumption of whole cereals is shown to reduce the risk of T2DM. The starch characteristic of cereal determines its hydrolysis rate and glycemic response. The soluble and insoluble dietary fiber, phenolic compounds, and other bioactive constituents may slow down the starch hydrolysis. Besides, they have other physiological mechanisms in regulation of T2DM, such as amelioration of lipid disorder, antioxidant, anti-inflammation, and regulation of gut microbiota, which contribute to further improvement of metabolic symptoms. Cereals are subjected to processing before consumption, which is involved in mechanical force, bioprocessing, thermal treatment, and cooling. The processing induces changes in nutritional composition and physical structure compared to the raw kernels. The key influences of processing on glycemic response are the starch gelatinization and starch retrogradation. However, physical structure of cereal and interactions among starch and other compounds greatly contribute to various glycemic responses of cereal products. This review highlights recent findings on the influences of both bioactive constituents and processing on the antidiabetic effects and physiological properties of cereals.     

Functional components of grape pomace: their composition,biological properties and potential applications

The roles of functional foods on human health have been realised by more and more researchers, food producers and consumers. Functional food ingredients from both plant and animal sources such as dietary fibre, soy protein isolate, whey protein isolate and omega 3 fatty acid have been widely used in functional food product development. Many fruit processing by‐products such as grape, apple and orange peels are rich in bioactive phytochemicals, dietary fibre and unsaturated fatty acids, hence have potential to serve as functional food ingredients. In this review, we summarise recent advancement of research in grape pomace (GP), the residual of grapes after wine making. The polyphenol profile of GP and their biological, antioxidant and antimicrobial activities, the stability of GP polyphenols in food system, the interaction between GP polyphenol and other food ingredients, as well as the functionalities of grape seed oil and GP fibre are covered.     

Bioactive compounds from hazelnut skin (Corylus avellana L.): Effects on Lactobacillus plantarum P17630 and Lactobacillus crispatus P17631

Hazelnut skins are a good example of agro-food by-products, potentially source of natural antioxidants and functional food ingredients, rich in polyphenols and dietary fibre. The chemical characterization performed in our study confirmed that fibre is the main component of hazelnut skin. Moreover, four different polyphenols-rich extracts and two fibre fractions were obtained by the processing of the skins. The functional activity of these extracts was verified using them as ingredients in media employed for the growth of two probiotic strains (Lactobacillus plantarum P17630 and Lactobacillus crispatus P17631). Starting from 0.01% (w/v), both soluble (SDF) and insoluble dietary fibre (IDF) significantly improved the bacterial growth during fermentation toward control. Both SDF and IDF showed a considerable increase in cryoprotection during lyophilisation, showing a similar effect to the inulin at the same concentration. Finally, we suggest this matrix as source of new functional fibres both for foods and nutraceutical products containing probiotic bacteria.     

发芽、发酵对谷物营养和功能活性成分的影响及其应用研究进展

谷物是我国传统膳食的主食,是人体能量的最经济、最重要的来源。然而近年来,我国居民谷物消费量逐年下降。此外,谷物食品存在消化吸收效率不高,部分谷物含有抗营养因子等缺陷,同时产品缺乏创新,限制了谷物类产品的消费和推广。已有研究证实,发芽和发酵作用可影响谷物营养及功能活性成分的变化,而且可以增强谷物在人体内的消化吸收率,降低部分人群的过敏反应,并且可以改善谷物的风味,有效提升谷物的营养及使用价值。本文主要分析了发芽和发酵作用对谷物营养及功能活性成分的影响,并对谷物类加工的国内外研究进展进行了归纳,对谷物类食品加工未来的研究和发展方向进行了展望。旨在为发芽和发酵在谷物加工中的应用提供理论参考。     

In vitro evaluation of the fermentation of added‐value agroindustrial by‐products: cactus pear (Opuntia ficus‐indica L.) peel and pineapple (Ananas comosus) peel as functional ingredients

Agroindustrial by‐products derived from fruit processing are an important source of biocompounds that can be used as functional food ingredients. The objective of this work was to evaluate cactus pear and pineapple peel flours as an alternative carbon source during fermentation using bacteria with probiotic potential. The total fibre content of both flours was over 60%, with total soluble carbohydrate content around 20%, indicating a good carbon source for lactic acid bacteria. Kinetic parameters indicate that peel flours are a suitable carbon source because the lactic acid bacteria grow (mean growth rate constant, k, values close to glucose, 1.52 h) and acidify the culture media (maximum acidification rate, V_max, approximately 1.60 pH × 10^?3 min^?1). There was no difference in prebiotic potential or prebiotic activity score for both the peel flours. Pediococcus pentosaceus performs better during fermentation. In this respect, cactus pear and pineapple peel flours can be used as functional ingredients due to their fermentable properties.     

不同来源食用纤维性能的研究

农副产品如谷物、蔬菜、豆类、甜菜以及海藻类等加工过程产出的副产物是生产膳食纤维的丰富资源.这些富含纤维的副产物可以强化食品营养、增加食品纤维含量,因而得到热量低、低胆固醇和脂肪含量少的健康食品.膳食纤维也可以作为功能性成分改变产品如水合作用、持油能力、粘性、质地、感现性和货架期等物性和结构性能.     

Effectiveness of probiotics,prebiotics, and prebiotic‐like components in common functional foods

The bioactive ingredients in commonly consumed foods include, but are not limited to, prebiotics, prebiotic‐like components, probiotics, and postbiotics. The bioactive ingredients in functional foods have also been associated with beneficial effects on human health. For example, they aid in shaping of gut microflora and promotion of immunity. These functional components also contribute in preventing serious diseases such as cardiovascular malfunction and tumorigenesis. However, the specific mechanisms of these positive influences on human health are still under investigation. In this review, we aim to emphasize the major contents of probiotics, prebiotics, and prebiotic‐like components commonly found in consumable functional foods, and we present an overview of direct and indirect benefits they provide on human health. The major contributors are certain families of metabolites, specifically short‐chain fatty acids and polyunsaturated fatty acids produced by probiotics, and prebiotics, or prebiotic‐like components such as flavonoids, polyphenols, and vitamins that are found in functional foods. These functional ingredients in foods influence the gut microbiota by stimulating the growth of beneficial microbes and the production of beneficial metabolites that, in turn, have direct benefits to the host, while also providing protection from pathogens and maintaining a balanced gut ecosystem. The complex interactions that arise among functional food ingredients, human physiology, the gut microbiota, and their respective metabolic pathways have been found to minimize several factors that contribute to the incidence of chronic disease, such as inflammation oxidative stress.     

Dietary fibre and fibre-rich by-products of food processing: Characterisation,technological functionality and commercial applications: A review

Incidental products derived from the manufacturing or processing of plant based foods: cereals, fruits, vegetables, as well as algae, are sources of abundant dietary fibre. These fibre-rich by-products can fortify foods, increase their dietary fibre content and result in healthy products, low in calories, cholesterol and fat. They may also serve as functional ingredients to improve physical and structural properties of hydration, oil holding capacity, viscosity, texture, sensory characteristics, and shelf-life. Analytic methods and fractionation techniques of dietary fibres are evaluated.     

Extrusion processing of raw food materials and by-products: A review

ABSTRACT

Extrusion technology has rapidly transformed the food industry with its numerous advantages over other processing methods. It offers a platform for processing different products from various food groups by modifying minor or major ingredients and processing conditions. Although cereals occupy a large portion of the extruded foods market, several other types of raw materials have been used. Extrusion processing of various food groups, including cereals and pseudo cereals, roots and tubers, pulses and oilseeds, fruits and vegetables, and animal products, as well as structural and nutritional changes in these food matrices are reviewed. Value addition by extrusion to food processing wastes and by-products from fruits and vegetables, dairy, meat and seafood, cereals and residues from starch, syrup and alcohol production, and oilseed processing are also discussed. Extrusion presents an economical technology for incorporating food processing residues and by-products back into the food stream. In contemporary scenarios, rising demand for extruded products with functional ingredients, attributed to evolving lifestyles and preferences, have led to innovations in the form, texture, color and content of extruded products. Information presented in this review would be of importance to processors and researchers as they seek to enhance nutritional quality and delivery of extruded products.     

Sourdough and cereal fermentation in a nutritional perspective

Use of sourdough is of expanding interest for improvement of flavour, structure and stability of baked goods. Cereal fermentations also show significant potential in improvement and design of the nutritional quality and health effects of foods and ingredients. In addition to improving the sensory quality of whole grain, fibre-rich or gluten-free products, sourdough can also actively retard starch digestibility leading to low glycemic responses, modulate levels and bioaccessibility of bioactive compounds, and improve mineral bioavailability. Cereal fermentation may produce non-digestible polysaccharides, or modify accessibility of the grain fibre complex to gut microbiota. It has also been suggested that degradation of gluten may render bread better suitable for celiac persons.The changes in cereal matrix potentially leading to improved nutritional quality are numerous. They include acid production, suggested to retard starch digestibility, and to adjust pH to a range which favours the action of certain endogenous enzymes, thus changing the bioavailability pattern of minerals and phytochemicals. This is especially beneficial in products rich in bran to deliver minerals and potentially protective compounds in the blood circulation. The action of enzymes during fermentation also causes hydrolysis and solubilisation of grain macromolecules, such as proteins and cell wall polysaccharides. This changes product texture, which may affect nutrient and non-nutrient absorption. New bioactive compounds, such as prebiotic oligosaccharides or other metabolites, may also be formed in cereal fermentations.     

Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review

Sprouting induces activation and de novo synthesis of hydrolytic enzymes that make nutrients available for plant growth and development. Consumption of sprouted grains is suggested to be beneficial for human health. Positive consumer perceptions about sprouted cereals have resulted in new food and beverage product launches. However, because there is no generally accepted definition of “sprouting,” it is unclear when grains are to be called sprouted. Moreover, guidelines about how much sprouted grain material food products should contain to exert health benefits are currently lacking. Accordingly, there is no regulatory base to develop appropriate food labeling for “sprouted foods.” This review describes the nutritional and technological properties of sprouted grains in relation to processing conditions and provides guidelines to optimize sprouting practices in order to maximize nutritive value. Relatively long sprouting times (3 to 5 days) and/or high processing temperatures (25 to 35 °C) are needed to maximize the de novo synthesis and/or release of plant bioactive compounds. Nutrient compositional changes resulting from sprouting are often associated with health benefits. However, supportive data from clinical studies are very scarce, and at present it is impossible to draw any conclusion on health benefits of sprouted cereals. Finally, grains sprouted under the above‐mentioned conditions are generally unfit for use in traditional food processing and it is challenging to use sprouted grains as ingredients without compromising their nutrient content. The present review provides a basis for better defining what “sprouting” is, and to help further research and development efforts in this field as well as future food regulations development.     

Selenium in cereals: Insight into species of the element from total amount

Selenium (Se) is a trace mineral micronutrient essential for human health. The diet is the main source of Se intake. Se-deficiency is associated with many diseases, and up to 1 billion people suffer from Se-deficiency worldwide. Cereals are considered a good choice for Se intake due to their daily consumption as staple foods. Much attention has been paid to the contents of Se in cereals and other foods. Se-enriched cereals are produced by biofortification. Notably, the gap between the nutritional and toxic levels of Se is fairly narrow. The chemical structures of Se compounds, rather than their total contents, contribute to the bioavailability, bioactivity, and toxicity of Se. Organic Se species show better bioavailability, higher nutritional value, and less toxicity than inorganic species. In this paper, we reviewed the total content of Se in cereals, Se speciation methods, and the biological effects of Se species on human health. Selenomethionine (SeMet) is generally the most prevalent and important Se species in cereal grains. In conclusion, Se species should be considered in addition to the total Se content when evaluating the nutritional and toxic values of foods such as cereals.     

By-products of the classification of chickpea as an alternative in the production of hummus

Chickpea (Cicer arietinum L.) is a valuable source of protein, polyunsaturated fatty acids, polyphenols, dietary fibre, vitamins and complex carbohydrates, such as oligosaccharides with prebiotic activity. This study evaluates the use of by-products derived from the classification of chickpea as functional ingredients in food production. The chemical content and thermal properties of by-products (discard and split) were determined and compared to whole grains for export. Split grains had a higher protein content, lower water hydration capacity (WHC) and lower fibre. The content of oligosaccharides was lower in discard grains. For further studies, hummus was prepared with three samples, and texture and sensory analyses were performed. The results of texture and sensory analyses show no significant differences between discard and whole grains. Chemical contents of by-products show advantages for the food industry. Discard grains can be used to prepare hummus with the same technology and sensory quality as whole grains.     

Technologies for enhancement of bioactive components and potential health benefits of cereal and cereal-based foods: Research advances and application challenges

Cereal grains are a major source of human food and their production has steadily been increased during the last several decades to meet the demand of our increasing world population. The modernized society and the expansion of the cereal food industry created a need for highly efficient processing technologies, especially flour production. Earlier scientific research efforts have led to the invention of the modern steel roller mill, and the refined flour of wheat has become a basic component in most of cereal-based foods such as breads and pastries because of the unique functionality of wheat protein. On the other hand, epidemiological studies have found that consumption of whole cereal grains was health beneficial. The health benefit of whole cereal grain is attributed to the combined effects of micronutrients, phytochemicals, and dietary fibre, which are mainly located in the outer bran layer and the germ. However, the removal of bran and germ from cereal grains during polishing and milling results in refined flour and food products with lower bioactive compounds and dietary fibre contents than those from whole grain. Also, the level of bioactive compounds in cereal food is influenced by other food preparation procedures such as baking, cooking, extrusion, and puffing. Therefore, food scientists and nutritionists are searching for strategies and processing technologies to enhance the content and bioavailability of nutrients, bioactive compounds, and dietary fibre of cereal foods. The objective of this article was to review the research advances on technologies for the enhancement of bioactive compounds and dietary fibre contents of cereal and cereal-based foods. Bioactivities or biological effects of enhanced cereal and cereal-based foods are presented. Challenges facing the application of the proposed technologies in the food industry are also discussed.     

Current and Future Technologies for Microbiological Decontamination of Cereal Grains

Cereal grains are the most important staple foods for mankind worldwide. The constantly increasing annual production and yield is matched by demand for cereals, which is expected to increase drastically along with the global population growth. A critical food safety and quality issue is to minimize the microbiological contamination of grains as it affects cereals both quantitatively and qualitatively. Microorganisms present in cereals can affect the safety, quality, and functional properties of grains. Some molds have the potential to produce harmful mycotoxins and pose a serious health risk for consumers. Therefore, it is essential to reduce cereal grain contamination to the minimum to ensure safety both for human and animal consumption. Current production of cereals relies heavily on pesticides input, however, numerous harmful effects on human health and on the environment highlight the need for more sustainable pest management and agricultural methods. This review evaluates microbiological risks, as well as currently used and potential technologies for microbiological decontamination of cereal grains.